I ate a lot of açai bowls growing up in Hawaii and missed them dearly when I moved out to the East Coast. It was always something I had to eat every time I went home. Somehow this phenomenon made it out to other smoothie shops/healthy restaurants around the continental U.S., so of course it wound up in New York.

There was one day where I was really craving an açai bowl and found a restaurant that made them in my neighborhood. I was so excited to try it and paid $8 for a bowl, but when I took a bite, it was extremely disappointing. It lacked flavor AND there will still large ice chunks. So I sat there and had a revelation that I could probably make a better açai bowl at home. So I did.

Behold: my açai bowl recipe. I drew inspiration from everything I liked, and it’s really easy to customize. For example, I had a really great açai bowl at Diamond Head Cove Health Bar and tried bee pollen for the first time, which I ended up loving as a topping. I’ve provided two recipes below, but really just add or remove any toppings to cater to what you like. I’m not adding measurements here because you should add however much of an ingredient you want. However, I will say that you want to avoid adding too much milk just to make sure it stays true to the consistency of a regular smoothie.

Directions:

1. Pour enough granola to cover the bottom of your bowl and slice your banana in half. Use one half for the smoothie and save the other half in the bowl.

• 1 açai pack (you can find this near the ice cream section of a health grocery store. My favorite brand to use is Sambazon)

• Frozen strawberries

• Frozen blueberries

• 1 banana sliced in half

• Splash of almond milk (or any milk of your choice)

• 1 Tbsp. raw honey

Green smoothie bowls:

• 1 açai pack

• Handful of spinach

• Frozen pineapple

• Frozen mango

• 1 banana sliced in half

• Splash of almond milk (or any milk of your choice)

• 1 Tbsp. raw honey

Toppings:

• Banana, sliced

• Granola (I personally like using honey-flavored granolas to complement the honey in the smoothie)

• Chia seeds

• Shredded coconut

• Bee pollen

]]>https://thinkfooditude.wordpress.com/2017/06/21/recipe-acai-bowls/feed/1sammantraacai-bowlA First Timer’s Guide to Visiting DŌ NYChttps://thinkfooditude.wordpress.com/2017/06/19/a-first-timers-guide-to-visiting-do-nyc/
https://thinkfooditude.wordpress.com/2017/06/19/a-first-timers-guide-to-visiting-do-nyc/#respondMon, 19 Jun 2017 02:50:25 +0000http://thinkfooditude.wordpress.com/?p=375Continue reading →]]>If you love cookie dough as much as I do, you might know about a special dessert shop that opened a few months ago called DŌ NYC, where you can purchase safe-to-eat cookie dough. This is not a drill.

I actually knew about DŌ NYC more than a year ago when they were still located at a warehouse type of location in Midtown East. When I had visited, I ordered a cup of vegan sugar cookie and received a free scoop of cake batter. Here’s the picture to prove it!

My first time eating DŌ NYC in during the summer of 2016

Flash forward to January 2017 and DŌ NYC opens its first retail shop in Greenwich Village, offering flavors like Fluffernutter with peanut butter, chocolate chips, and marshmallow fluff; Nuts for Nuts with Reese’s pieces, peanut butter, and Reese’s cups; and Confetti with sprinkles, white chocolate chips, and dark chocolate chips.

You may be asking, what’s so great about this concept? Well, it’s the way it’s handled, making it safe to consume. DŌ NYC uses a pasteurized egg product, so there’s no chance of salmonella, and heat-treated flour, so there is no risk of becoming sick. You can even leave your raw cookie dough out at room temperature for a few hours and it can last in the refrigerator for up to three weeks or in the freezer for up to three months. Not bad, if you ask me.

Tips for Visiting DŌ NYC

Just like every food trend in New York City, you better expect to wait in a long line for this cookie dough. The DŌ NYC website recommends visiting right when the store opens at 10am.

When I visited, it was about 4pm on a Saturday and it took about 1½ hours to wait. The line usually starts on the opposite side of the store. During the time you are waiting, I recommend looking through the flavors to figure out what you want. Once the line reaches the corner of the block, a DŌ NYC employee will have a menu for you to look through. At first, I thought I would only buy one scoop of cookie dough, but 30 minutes in, I decided to get two.

Along with the raw cookie dough, you can also purchase milkshakes, cookie dough sundaes, ice cream sandwiches made with ice cream between raw cookie dough, and baked products like a cookie cake, cookie sandwich, breakfast cookie bar, and cookies. I actually said aloud in line, “I wonder if anyone actually purchases the raw cookie dough and goes home to bake it?” and a friendly family standing behind me replied, “That would be such a waste.”

I ended up getting a scoop of Dunkadoo (not pictured), which has Teddy Grahams, vanilla frosting, and sprinkles, and a scoop of Cake Batter: cake batter-flavored dough with chocolate chips, white chocolate chips, and sprinkles. If I can recommend any flavor it would hands down be Dunkadoo. I think after a while, I have a problem with the texture of chocolate chips, but everything blended well with Dunkadoo. Plus, who doesn’t miss Dunkaroos from the ’90s?

I don’t say this with a lot overhyped products around New York City (especially that overpriced cookie from Levain Bakery. Just had to mention that in here), but I would not mind waiting 1½ hours again to buy this cookie dough. It’s not every day that you can have safe-to-eat cookie dough, and there are so many flavors to try—even seasonal flavors. I didn’t even care if I looked like a tourist while standing in that long line, finding a dessert like this is such a gem.

There is a sign in the store that says “dreams dō come true” and I could not agree more

]]>https://thinkfooditude.wordpress.com/2017/06/19/a-first-timers-guide-to-visiting-do-nyc/feed/0do-nyc-storefrontsammantrado-nyccake-batter-do-nycA Guide to Visiting Smorgasburghttps://thinkfooditude.wordpress.com/2017/05/26/a-guide-to-visiting-smorgasburg/
https://thinkfooditude.wordpress.com/2017/05/26/a-guide-to-visiting-smorgasburg/#respondFri, 26 May 2017 00:34:16 +0000http://thinkfooditude.wordpress.com/?p=362Continue reading →]]>Smorgasburg is the largest weekly open-air food market in the country with locations in Williamsburg and Prospect Park in Brooklyn. It opened in 2011 and there are more than 100 local vendors each weekend. It’s definitely worth visiting if you have never been, however it can be overwhelming if you do not navigate it properly. I have been many times over the past couple of years and have learned a few lessons. Personally, I prefer the Williamsburg location because it’s more convenient from where I live, and other reasons that I will get into. Here are my tips:

Arrive early.

It may seem like a no-brainer, but it makes a world of a difference when you show up right when Smorgasburg opens at 11am. The first time I visited, I was on the hunt for the ramen burger and showed up at 12pm or so. There was already a line and I waited for 20 minutes. The peak hours are definitely around 2pm, and it is miserable to push through the crowds. So, if there is something specific you want to try, get there right when it opens. Last year, when that raindrop cake came out and it was incredibly popular, I showed up 10 minutes before Smorgasburg opened and actually ran to the booth to get my hands on one. Here is the picture to prove it!

The raindrop cake is a mineral water and agar with kinako powder and black sugar syrup.

Do your research.

Smorgasburg can be overwhelming if you go in without wanting something in particular. I recommend reading through websites like Time Out New York to view their guides, or just go on Instagram and look through the photos tagged in Smorgasburg when you explore the Places tab. I shamelessly found out about new churro ice cream sandwich by Dulcinea from someone I follow on Instagram and my goal is to try it next time I go.

Scope it out.

When I go to Smorgasburg with no agenda in mind, my strategy is to always scope out the vendors by taking a lap around to look at the menus and what foods people are eating. Last time I was there, I saw a lot of people eating elote (which I love) and went on the hunt for it. I made the mistake of buying food from the first vendor I saw one of the first times I went to Smorgasburg and regretted it because I got full fast, so I didn’t get to eat everything I wanted to.

Pace yourself.

After scoping out the food, buy items one at a time and finish it before moving on to the next food. Or, one of my favorite things to do is share a plate with others. Last time I was there with my boyfriend’s family, we bought takoyaki and a ramen burger, among other plates, and shared everything because we were going to have a heavy lunch a few hours after and wanted to save our appetites. It’ll also give you a chance to figure out what tastes good and what doesn’t. For example, speaking of the raindrop cake, we tried the ube (purple sweet potato) version of it and did not like it! I do not recommend it at all, but I’m glad we all shared it so I didn’t have to finish it alone because I would not have been able to.

Familiarize yourself with the area.

Google Maps is great because you can calculate how far away a place is to a subway station, see what else is in the area, etc., and I’m going to tell you about a time I was not smart at Smorgasburg. Last year, I did not know that the location at DUMBO was no longer going to be there and that Smorgasburg had moved to Prospect Park. We had people visiting and we mistakenly took them to DUMBO on a Sunday afternoon, only to find that there was nothing but an empty lot. So, we schlepped to Prospect Park, which must’ve taken an hour by subway, and got off at Grand Army Plaza. We had no idea where it was because Prospect Park is huge, so we ended up walking from Grand Army Plaza to basically the middle of the park. I have mapped it out here so you will avoid making the same mistake that I did.

We got there at 5pm, just one hour before everything closed, and a lot of the vendors were done for the day. It was the most disappointing Smorgasburg experience I’ve ever had just because the journey to get there was not ideal.

Don’t just do it for the ‘Gram.

I once went to Smorgasburg with someone and she wanted fresh coconut water in the coconut shell just because one of her friends went and posted a photo of it. She ended up throwing most of it out because it turns out she didn’t like the taste of coconut water. But at least her photo looked good? I’m guilty of posting food pictures on my Instagram too, don’t get me wrong, but savor the moment, too. The Williamsburg locations has picnic tables near the water with amazing views of the Manhattan skyline.

Last weekend, I went to Chinatown and was on the hunt for something a little birdie on the Internet told me about: iced rainbow lattes.

The unicorn trend is all the rage right now, and quite frankly, I’m over it. So I was intrigued to try this colorful latte at an Australian-Chinese café on Doyers Street called The Good Sort.

As you can tell by my photo, this latte is the perfect, colorful pick-me-up on especially gloomy spring days (it happened to be raining when I went). And another added bonus? It’s actually healthy for you.

Each layer of the latte is a different ingredient, but all together it packs beetroot, blue algae, turmeric, coconut sugar, vanilla bean, black pepper, cayenne pepper, agave, and three different types of milks: almond, coconut, and oat. It’s no wonder that it costs $8.

Also, each layer tasted different. I could definitely taste the spices once I got to the yellow turmeric layer, and that kept the whole drink interesting.

In comparison to Starbucks’ short-time stint of the Unicorn Frappuccino (which I shamelessly tried), this is 100% tastier (and better for you). I liked the Unicorn Frappuccino, but it did just taste like I was drinking all of the sugar—and blue sour powder. What even is that?

Beyond the rainbow latte, The Good Sort offers homemade sweet and savory congee, gluten-free and vegan bakery items, and other superfood lattes, such as sesame and activated charcoal, and blue algae. The interior is also adorable with millennial pink walls, a collection of records, and flower decor.

Overall, my verdict is that an $8 latte is worth it only if you want it to be. In my opinion, it’s all to do it for the ‘Gram. The photos you’ll end up taking of the rainbow iced latte or anything you order will be

It’s been a while since I’ve posted here (apologies!). Since I last wrote on here, I worked as a food and drink writer with The Daily Meal and also launched my very own website: Samantha Lea. But I am back here today to report something extremely important: I have finally visited In-N-Out Burger and can finally weigh in on the great debate: Shake Shack vs. In-N-Out.

I recently met up with my parents in California and after asking them why we had never visited In-N-Out before, they agreed to go and drove straight there when they picked me up from the airport.

In case you may not know, the debate between these two burger chains are quite fierce. Shake Shack first started out in New York under restaurateur Danny Meyer and went public in January 2015. As of writing this, there are 129 locations around the world.

In-N-Out currently has 313 locations, however they are all native to the Southwest and Pacific regions of the U.S. and remains independently owned. That being said, In-N-Out is the winner in my book, and for a few reasons.

Prices: In-N-Out vs. Shake Shack

First, you cannot beat In-N-Out’s prices. A Double-Double cheeseburger is $3.45 and comes with two beef patties with no additives, fillers, or preservatives; two American cheese slices; lettuce; tomato; onions (sliced or grilled); and the special sauce between two toasted buns. It’s the same recipe they have used since 1948, so we’re talking about almost 70 years of an unchanged menu. A Double ShackBurger at Shake Shack costs $8.35—the single is $5.55. It’s served with two all-natural Angus beef patties, cheese, lettuce, tomato, and ShackSauce on a non-GMO potato bun.

Sauces: In-N-Out vs. Shake Shack

Speaking on the ShackSauce, I cannot explain my distaste for it. I have no idea what’s in it, however the internet tells me that it’s mayo, ketchup, yellow mustard, dill pickles, garlic powder, paprika, and a pinch of cayenne, but for me the garlic flavor comes out too much. On the other hand, In-N-Out’s sauce supposedly contains mayo, ketchup, mustard, relish, Worcestershire sauce, white wine vinegar, salt, and sugar. I’ll take Worcestershire sauce over garlic powder any day.

Toppings: In-N-Out vs. Shake Shack

I need to take a moment to acknowledge how much lettuce In-N-Out adds to the burgers and how they are so fresh and crunchy, as well as the tomatoes. I never thought I could appreciate lettuce and tomato on a burger, but In-N-Out sure made me a believer.

Fries: In-N-Out vs. Shake Shack

I will say that although I appreciate the In-N-Out’s fries are not crispy and are fried in cholesterol-free vegetable oil, I cannot deny that Shake Shack’s crinkle cut fries are delicious, as an avid French fry eater. I liked ordering the animal style fries at In-N-Out, but it was a bit much for me. The cheese fries at Shake Shack are more of my speed.

Milkshakes: In-N-Out vs. Shake Shack

I ordered the black and white shake at In-N-Out, which is chocolate and vanilla, and it tasted malty and well-balanced. Shake Shack may have more flavors, but I find them too decadent and sickeningly sweet for my liking. However, Shake Shack does make a mean lemonade, and I will give them that.

Simple really can be better sometimes, and I completely respect In-N-Out for not going public. Even if it would mean more money for them, I believe that it compromises the integrity and quality.

It is that time of year again when Lay’s lets the public create a new potato chip flavor and the country votes on their favorites. Last year’s winner, Cheesy Garlic Bread, won against Sriracha and Chicken & Waffles (I really liked Chicken & Waffles, so I was sad to see that go).

This year’s finalists are Mango Salsa, Wasabi Ginger, Bacon Mac & Cheese, and Cappuccino. My boyfriend Kris and I tasted each flavor and jotted down our first impressions and thoughts while eating the chips.

Wavy Mango Salsa

Mango Salsa:

Samantha: It smells like barbecue.
Kris: You can smell hints of mango. It’s like Hawaiian BBQ, like Kalua pig.
S: Like a smoked mango.
K: It’s like eating laundry. That’s weird! I don’t know how to describe that. It’s a very soapy flavor.
S: I can definitely tell what you mean about the soapy flavor.
K: It’s confused as to whether it wants to taste fresh or soapy.
S: It reminds me too much of dried mango, which I’m not really into.
K: Fruit and potato just do not mix.

Rating: 1/5

Kettle Cooked Wasabi Ginger

Wasabi Ginger:

K: I feel like this is going to be really good.
S: It smells like a Japanese restaurant.
K: It smells like classic kettle.
S: That wasabi really hits you.
K: It’s like wasabi shoyu [soy sauce]. Ooh it has a nice aftertaste of ginger! This is the most unique one and it works.
S: I can go for some sushi right now.

Rating: 5/5

Bacon Mac & Cheese

Bacon Mac & Cheese:

K: I bet this is going to taste good. Everyone loves bacon.
S: It smells like smoked gouda.
K: It smells like barbecue.
K: That’s not fair because everything is good with cheese. Like the cheesy garlic bread. Cheese is like the elixir of potato chips. Anything tastes good with cheese, it’s kind of unfair.
S: It reminds me of a baked potato and I feel like I’m eating the T.G.I. Friday Cheddar & Bacon Potato Skins. The flavor really packs a punch.

Rating: 4/5

Cappuccino

Cappuccino:

S: Smells like Dunkin Donuts!
K: It smells like breakfast.
S: Look at those specks of cinnamon!
K: This just tastes burnt. It tastes like broken dreams.
S: Is it weird that I can taste the cream? It’s so bland. They should’ve added more sugar.
K: It gets better as you keep eating it, though. Definitely better than that mango one.

Rating: 2/5

Kris and I both agreed that Wasabi Ginger is the winner in our eyes, however we think that America will vote for the Bacon Mac & Cheese. Between the spiciness from the wasabi and aromatics of the ginger, the flavors balance each other out. The kettle chip texture also has the right amount of crunch to make sure that the wasabi ginger flavors are not too potent. That being said, we don’t think the world is ready for a Wasabi Ginger chip. I remember years ago, there used to be Wasabi Funyuns, which I loved to pieces. I don’t think it was received very well, so it was removed from shelves. Now, Funyuns has a Chile Limón flavor. I just don’t think America is ready to embrace wasabi in their chips. The Bacon Mac & Cheese really is the standard cheesy chip flavor, but it’s been overdone. There’s already Cheddar & Sour Cream, Cheesy Garlic Bread, and of course the T.G.I. Friday Cheddar & Bacon Potato Skin. That flavor already exists. The new flavor should be something bold and different, not something that’s to be expected. But who am I to say, I’m talking as though the Bacon Mac & Cheese has already won. It also seems that the Mango Salsa is being well received, but really I can’t get past the mango-soap flavor. Thinking about it makes me sick.

Now I guess we will play the waiting game to see which chip wins. Have you tried any of the flavor finalists? Which ones are your favorite?

Special thanks to Kris for being a part of this taste test! Check out his blog here.

I’m visiting Hawaii for a little bit just to get a break from New York and one of my favorite things to eat when I’m home are conveyor belt sushi. Some of the Genki Sushis here have recently undergone a makeover. Gone are the conveyor belts and in its place are rockets and trains, which got me thinking: will we need waiters/waitresses/servers when technology takes over in restaurants?

Before I proceed, watch this video to see how Genki Sushi operates. So while I was there, we sat down at a booth and looked through the menu. All you do is use the touch screen above the table to choose the sushi you want. You can only choose four dishes to be delivered at a time. Then, the workers in the kitchen make the sushi and send it off on a train to your table. It’s really cool, I definitely enjoyed being able to choose whatever I wanted without having human interaction. But, when it was time to pay, I thought, “Do I tip my waiter? What exactly did they do because the trains did all of the work for them?”

Usually, waiters at Genki Sushis would run orders from customers to the kitchen. They still refill waters and they also serve some dishes like dessert to the table. But that’s it. There’s really no need to check on how the customers are doing because if the customers had a problem, they could flag down a waiter by pressing a button.

Waiters are servers are such an essential part of restaurants because they very much play a large part in setting the tone of the restaurant. And they make a living off of tips. But what happens when you eliminate the need for their services? I think this type of technology is a game changer for restaurants and honestly, I don’t think that being a waiter or server can flourish with this new style of service. Technology is both exciting and scary, and I am intrigued to see how this type of service plays out in restaurants.

Now that I’m living in New York, I have been on a mission to find the best bagel. I’ve been wanting to do an experiment (which I might still carry on with in the near future) where I test all of my neighborhood’s bagels to see which is the best. But, ever since I have discovered this particular bagel place, that experiment has been on hold because it’s fair to say that my allegiance lies here.

When Buzzfeed posted their taste test of NYC bagels and BK Bagel won by a landslide, I knew I had to weigh in with my thoughts. Though commenters said that other bagel shops were snubbed, I agree with Buzzfeed that BK Bagel is the best.

Side note: I’ve always wondered why it’s called Brooklyn Bagel when they only have locations in Chelsea and Astoria. If anyone has the answer to this question, please let me know!

What has kept me coming back for more time and time again are their spelt bagels. Spelt is a whole grain from the wheat family. It is better for you than wheat because it requires less fertilizer and has high protein and fiber content. Bagels aren’t the healthiest things to eat, but if it has spelt that makes it okay, right? Right.

Not only do they offer spelt bagels, their cream cheese selection is unlike anything I’ve ever seen. The heaping piles of cream cheese remind me of the grandeur of gelaterias in Italy. BK Bagel has the coolest flavors like diavolo chipotle, pimento olive, pumpkin during the fall/winter, and my favorite: bacon scallion. They also have tofu-based spreads for a healthier option, along with a flavor of the week. I tried this week’s FOW today: fluffer nutter. It was incredible! It was the beautiful marriage of peanut butter and cream cheese, which could’ve passed for a light cupcake frosting. And of course I had it on the plain spelt bagel.

Tip: If you want a bold cream cheese, pair it with a plain/low-key flavored bagel, and vice versa. I ordered the whole wheat everything bagel with the bacon scallion cream cheese and my mouth was overwhelmed with all of the flavors.

I’ve also been head over heels for BK Bagel because for the summer, they offer $1 iced coffee in any size on Tuesdays. They brew Toby’s Estate coffee (which is an excellent blend). How could you pass up an offer like that?

Side note: Ever since I’ve been getting really good coffee from BK Bagel and other shops, I understand why New Yorkers dislike Starbucks. They say it tastes burnt, and now I can distinguish the differences in flavor. Local coffee shops have been far more appealing than Starbucks. Sorry, green mermaid.

Blueberry bagel with cream cheese from New York City Bagel & Coffee House

One thing that I wish BK Bagel had more of, however, are sweet bagels. New York City Bagel & Coffee House is my runner-up for best bagel in my neighborhood and they do a great blueberry bagel. It’s actually purple and tastes like blueberry juice. While BK Bagel has blueberry cream cheese, NYCBCH offers the same schmear AND you could get it on the blueberry bagel for double the flavor.

It’s almost like a curse to be spoiled with New York bagels because once you have them, the others from chains like Lenny’s or grocery store bagels taste terrible. New York bagels have the right about of crunch on the outside and are chewy and dense on the inside. I’ve read somewhere that the proper way to eat a bagel here is to have it untoasted, and it brings out the full flavor of the bagel. That’s how you know you have a good bagel.

They say that New York bagels taste better because “there’s something in the water.” BK Bagel hand-rolls and kettle boils their bagels, and I say the only way to test this theory is to try one out for yourself.

]]>https://thinkfooditude.wordpress.com/2014/07/23/an-ode-to-new-york-bagels-featuring-brooklyn-bagel-coffee-company/feed/0sammantraSpelt bagel with bacon scallion cream cheese from Brooklyn BagelBlueberry bagel with cream cheese from New York City Bagel & Coffee HouseFoodtastic Finds: Authentic Philly Cheesesteakhttps://thinkfooditude.wordpress.com/2014/07/23/foodtastic-finds-authentic-philly-cheesesteak/
https://thinkfooditude.wordpress.com/2014/07/23/foodtastic-finds-authentic-philly-cheesesteak/#commentsWed, 23 Jul 2014 05:54:11 +0000http://thinkfooditude.wordpress.com/?p=280Continue reading →]]>I had the privilege to visit Philadelphia this week to see a friend, and the first thing I knew I had to do was get a Philly cheesesteak.

“The Works” from Campo’s Deli

Growing up, Philly cheesesteaks were kind of a big deal in my house, even though my parents are not even from Philadelphia. It’s just one of those sandwiches that majority of people seem to love. And what’s not to love about it? It’s thinly-sliced, tender beef doused in grilled onions, pepper, mushrooms (if desired), and smothered in cheese. The thought of it makes my mouth water!

So my friend and I had one question: where is the best place to get a Philly cheesesteak? It seems that each street boasted the best namesake hoagie in the city. Even food carts had their fair share of bragging rights. We turned to our trusty Yelp app to help us find a place.

Initially, we were going to go to a different place a few doors down but off the bat I didn’t have a good feeling about it. It definitely felt like a “hipster” place with stark white walls and black letters to contrast. The line was long, so I suggested we go to a place that looked like more of a mom-and-pop, diner place called Campo’s Deli in Old City.

We knew it was going to be good because the line stretched out towards the door. I paid no attention to the other menu items because I went straight for the cheesesteaks. Something that struck me was how many ways you can have this hoagie prepared. Some of the sandwiches are topped with broccoli rabe, cream cheese, or pizza toppings. Definitely not what I expected because when my mom would create Philly cheesesteaks at home, she insisted that they only be topped with caramelized onions and peppers and Cheez Whiz. Naturally, I ordered “The Works,” which includes those toppings, mushrooms, and choice of Cheez Whiz, provolone or American cheese.

The reason why I did not make this into a restaurant review was because this was my very first authentic Philly cheesesteak. And it was nothing short of amazing. What stood out most was how soft the bread was! It was not a tough as a grocery-bought hero/hoagie/sub. This melted the way a piece of freshly baked bread does in your mouth. Then mixed with the meat and toppings, it all blended so perfectly. Bread is such a key component to any sandwich because it holds everything together. Soft bread made this hoagie so much more enjoyable than other heros/hoagies I’ve had in the past. I also ordered my sandwich with provolone, which gave it a nice creaminess.

As I did my research afterwards, I learned that Campo’s was featured on Food Network, AOL City Guides, and all of these other awards. Like I said before, this may have been my first authentic Philly cheesesteak, but I can definitely see what all of the hype is about with this particular hoagie. Especially because of the bread. I can’t stop stressing how great it was! I highly recommend this place. And if you’re not based in Philly, take advantage of their shipping menu. The next time I’m in Philly, I want to try a different place just to compare. But this was a great starting point and set my Philly cheesesteak bar pretty high.

]]>https://thinkfooditude.wordpress.com/2014/07/23/foodtastic-finds-authentic-philly-cheesesteak/feed/1sammantra"The Works" from Campo's DeliFood For Thought: A Farewell to Crumbs Bake Shophttps://thinkfooditude.wordpress.com/2014/07/14/food-for-thought-a-farewell-to-crumbs-bake-shop/
https://thinkfooditude.wordpress.com/2014/07/14/food-for-thought-a-farewell-to-crumbs-bake-shop/#respondMon, 14 Jul 2014 03:23:12 +0000http://thinkfooditude.wordpress.com/?p=271Continue reading →]]>It seems that the whole country collectively freaked out when news broke that the Crumbs Bake Shop empire came crumbling down last Tuesday. Pun fully intended.

I have been soaking in everything I’ve been hearing and reading to fathom what comes next for the dessert world.

Crumbs’ History

So Crumbs was a mom and pop shop that first opened on the Upper West Side of Manhattan in March 2003 by Jason and Mia Bauer. They are best known for their over-the-top, oversized cupcakes like their Girl Scout Cookies range topped with half of either a Thin Mint, Lemon Shortbread, or PB Creme, or Red Velvet and Red Velvet Cheesecake with a surprise cheesecake filling. Most of their cupcakes had the surprise pocket of icing in the middle. Not to mention they also had monstrous cupcakes that were probably equivalent to four of their already-large cupcakes.

The company went public in June 2011 when ownerships switched hands to a large corporation. Crumbs had 79 locations in 12 states and Washington D.C., making them the largest cupcake chain in the nation. They’ve tried many different products, like brewing Starbucks coffee and teas, gourmet sandwiches, knock-off cronuts (dubbed “Crumbnuts”), and even opening an gluten-free shop.

On July 8, Crumbs announced that they were closing all of their shops and notified employees at the end of the previous day, thus ending the end of the cupcake empire.

Why Crumbs Lost Business

Powdered sugar-covered Crumbnut

If you want cupcakes, there are so many other cupcake shops out there, so it’s not like it’ll be a huge loss for the dessert world. The two shops that come to mind are Magnolia Bakery and Sprinkles Cupcakes. What I think Crumbs made the mistake of doing was getting big too fast. And others have been saying the same. Magnolia always draws long lines because they only have locations in New York, Chicago, and Los Angeles in the U.S.—seven locations in total. The exclusivity of Magnolia is what drives their business.

“Cupcakes are part of our dessert culture, like cookies and brownies. We’ve had double-digit growth eight years in a row from our oldest store. You can’t argue with the numbers. Cupcakes are here to stay. When people stop eating dessert, they’ll stop eating cupcakes.”

A cup of coffee and a cupcake are not the same. People rely on coffee to jump start their day or act as a pick-me-up. Cupcakes are a once-in-a-while treat. Even with chains like Dunkin Donuts and Baskin-Robbins, the portions are small for a doughnut or cup of ice cream and cheaper. Definitely not as decadent as a $4.50 cupcake.

I know I sound like I’m hating on Crumbs, but honestly I really liked them. Last fall, I went to Crumbs a lot for the Crumbnut because I could not get (and still have not gotten) my hands on the highly-coveted cronut from the Dominique Ansel Bakery. When I used to intern in Chelsea, I would stop by the Crumbs on 6th Ave. for a cup of Americano and a Crumbnut. And you know what? I really liked the Crumbnut, even though they got a lot of flak for knocking off the cronut. Especially the apple pie flavor. Crumbs did get its fair share of customers, too. In March, I visited the Crumbs in Times Square and there was a long line—business looked like it was booming! And I passed by the gluten-free shop spontaneously a couple of weeks ago, which I was hoping I could visit. But I did see the signs of business dwindling when the a location on 7th Ave. near Penn Station shuttered sometime last fall. It just seems surreal that they are now closed.

The End of the Dessert Era?

Time Out New York claims that ice cream is the new cupcake. I can’t say I disagree, but I don’t think cupcakes are making their exit just yet. Magnolia and Sprinkles are still doing well. I just don’t think the world is ready for a cupcake conglomerate on every corner of a neighborhood. So here’s a final farewell to Crumbs. Thank you for your inventive cupcakes and for giving me a taste of what a cronut might taste like. You will be missed.